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Thursday 7:30pm - 10pm Saturday 8am - 10pm

Thatpastaclub

Fine Italian Pasta subscription service, delivered to your door
(1)

09/07/2026

LATE SUMMER, NO APOLOGIES.
September 10 — October 3.

This menu is going to feel a little different.

Not just because the food changed.
Because I’m changing the way we do this.

You’re going to get more of me this time. More Chef Nick at the table. More explanation behind the dishes. More interaction. More conversation. More of the why behind what we’re serving.

We’re not building this for investors, trends, algorithms, or anybody standing on the outside telling us what this should be.

We’re building it for our team, our guests, and the people who keep showing up.

So here’s where we’re going:

Summer Truffle Blue Crab Arancini
Blue crab, Parmigiano, fresh summer truffle.
And yes, no truffle oil. Ever.

Korean BBQ Short Rib
Asian pear, sesame, scallion.
Sticky, salty, sweet, aggressive.

Little Vegs
Seasonal crudités with ’nduja ranch.
Eat your fu***ng vegetables.

Crispy Prosciutto-Wrapped Asparagus
Greens, radish, aerated hollandaise, Calabrian chile.
Technically a salad.

Sesame-Crusted Hamachi
Togarashi aioli, lemon, carrot curls.
Barely cooked. On purpose.

Duck Agnolotti
Duck confit, roasted duck-bone jus, black vinegar, fermented plum, scallion oil, crispy duck skin.
This is where the menu gets darker.

Rigatoni all’Amatriciana
Guanciale, tomato, Pecorino Romano, black pepper, lardo breadcrumbs, toast points.
Give the people what they want.

Vanilla Bean Crème Brûlée
Seasonal berries.
Crack it and call it a night.

And of course, if you want to go a little harder:

East Coast oysters.
Seared Japanese A5.
40-day dry-aged filet mignon.

There are going to be a lot of changes over the next few months. New ideas. New energy. New rooms. New ways of doing this.

We’re not interested in standing still.

This next chapter is going to feel more personal, more connected, and a hell of a lot more like us.

Late Summer, No Apologies.

Stay tuned.

09/03/2026

Nothing about That Supper Club was ever meant to stay the same.

Summer’s winding down and I’ve had a lot running through my head lately. New ideas, new flavors, some things I’m excited about… and a few things we’re keeping to ourselves for now.

That’s always been the fun of this thing. Keep cooking. Keep evolving. Don’t get too comfortable.

There’s more coming.

For now, we’ll see you next weekend.

New menu drops Monday. 👀

08/30/2026

Seriously, thank you. ❤️

To everyone who came out this weekend, picked up some pasta, said hello, brought a friend, or continues to support us week after week — we are beyond grateful.

We’re a small, family-run business. A small team making pasta by hand, putting in the hours and showing up every weekend because we genuinely love what we do.

So many of you have gone from customers to friends, and that means more to us than you know.

Thank you for supporting our family, our team and this crazy little pasta thing we’re building.

We appreciate the hell out of you. 🍝❤️

08/27/2026

We’ve got a LOT of pasta coming your way this weekend. 🍝

The bench has been busy and we’re getting everything packed up and ready.

Short Rib Cappelletti is officially BACK and restocked.

Old Bay Crab is not far behind.

Pea + Prosciutto is making its return.

And one of our all-time favorites — The Bee Sting — is back in the mix. 🌶️🍯

Plus plenty of fresh extruded pasta coming with us.

Made by hand. Packed with care. Made in small batches by our little team.

We’ve been busy.

See you this weekend 🤌

08/24/2026

IN CASE YOU MISSED IT… well, you missed it. It’s gone.

Saltwater & Sunburn is officially over. 🌊☀️

Here are a few pictures from the menu that’ll probably live in our heads for a little while. This one was fun. Summer ingredients, a little heat, a little weirdness, and a lot of good food.

We’re taking the next two weekends off from Supper Club to reset, get creative, and work on what’s next.

But That Pasta Club isn’t slowing down. We’ll still be making a boatload of pasta every week and hitting all of our farmers markets like usual.

Then September… we’re back.

Brand-new Supper Club menu.
A few different pop-ups.
Some new fresh s**t we’ve been working on.

Just trying to keep pushing, keep changing, and most importantly—keep this fun and interesting.

Saltwater & Sunburn, you were a good one. ✌️

See you at the markets.
Then we’ll see you back at the table in September.

Let’s rock.

08/19/2026

CHILI RADIATORI 🌶️

We cut these a little larger than our normal radiatori — more bite, more chew, and plenty of those ridges to grab onto sauce.

The dough gets hit with coarse dried red chili, and we’re not shy with it. This isn’t one of those “maybe there’s a little heat in there” situations.

It’s got a noticeable kick.

Big shape. Great texture. Real heat. Simple as that.

Fresh, extruded, and made in small batches by us.

Not all pasta is created equal. 🌶️🍝

Available this weekend!

08/17/2026

Sometimes I ask myself, why do I do this?

Is it worth putting your heart on your sleeve every single night?

Will people enjoy the food?
Will they understand what we’re trying to do?
How long is this sustainable?

When you care this much about something, those thoughts creep in more than you’d think.

Then you read a review from someone who gets it.

Someone who understands that there’s more behind the plate than just food. The long days. The early mornings. The mistakes. The constant tweaking. The obsession. The pressure you put on yourself to make the next plate better than the last.

The funny thing is, we’re not even really considered a restaurant. We’re not a pop-up either.

No big investors behind us.
No liquor license.
No walk-in box.
No massive kitchen or huge staff.

Just a small team with a vision, trying to create something we believe in with what we have.

We cook. We prep. We make the pasta. We change the menu. We f**k things up. We fix them. We obsess over the details. Then we open the doors and put it all out there for people to judge.

And somehow, a few words from someone sitting on the other side of the table can make all the blood, sweat, tears, stress and second-guessing feel worth it.

So when someone gets it… that s**t means everything.

Thank you to everyone who has sat at our table, supported us, told a friend, left a review, or just kept coming back.

We’ll keep cooking.

08/12/2026

Pasta, pasta, pasta… and more pasta.

Fresh fish. Rich egg dough. Lacto-fermented goodies. Peak summer produce.

Farmers markets are looking GOOD, Supper Club is locked in, and the summer pasta is still hanging on. ☀️🍝

We’d make a pasta joke here, but it’s probably too cheesy.

…dad joke. Sorry.

This is the time of year we wait for — everything is alive, everything is in season, and there’s almost too much good s**t to cook with.

We’re just having fun with it right now.

Come find us at the markets or grab a seat at Supper Club. Let’s keep summer rolling.

08/07/2026

Weekend plans? We already made them for you.

The pasta bench has been running nonstop, the stuffed pastas are loaded up, and we’re hitting the road for another weekend of farmers markets.

Saturday
📍 Montclair NJ Farmers’ Market
📍 Sparta Farmers Market
📍 Hoboken Farmers' Market
📍 Bedminster Farmers Market

Sunday
📍 Riverview Farmers Market
📍 Summit Farmers Market
📍 Asbury Fresh
📍 Pelham Market

Whether you’re grabbing dinner for tonight or stocking the freezer, we’ve got you covered with fresh handmade pasta, rotating seasonal shapes, stuffed pastas, and our house-made sauces.

Get there early, say hi, and don’t be the person messaging us Sunday night asking if we have any short rib left. 🍝🔥

08/05/2026

I say it every year, but this is the stretch of the season that gets me fired up.

The farms are loaded with produce, the seafood is stupid fresh, and there’s inspiration everywhere you look. That’s exactly what Sunburn & Saltwater is. Bright flavors, a little heat, a little acid, and just enough spice to keep your palate paying attention from the first bite to the last.

Nothing on this menu is trying to be flashy. It’s just damn good ingredients, cooked with intention, and a group of people having fun in the kitchen.

If you’ve been thinking about coming, this is your sign. We’ve got a few seats open this weekend.

Remember—we’re not a restaurant. We’re a supper club. One menu. One seating. A room full of people who love food.

See you at the table.

Address

7 Hawthorne Avenue
Park Ridge, NJ
07645

Opening Hours

Thursday	7:30pm - 10pm
Saturday	8am - 10pm

Website

http://Www.thatpastaclub.com/

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